Refreshing, cooling and very soothing, this is what we all need these hot summer months. Help beat the heat with these fruit flavored pops and ice cream cake. These fruit flavoured ice pops will satisfy your thirst while indulging your sweet tooth; and the usual layer cake is filled with your fave ice cream flavour while breakfast gets creative with jam-filled chocolate crepe cups topped with cherries.
SUMMER CRAZE POPS
Banana Flavored Pops:
½ cup sugar
1 tablespoon MAYA Cornstarch
¾ cup whole milk
½ cup cream
½ cup water
3 tablespoons lemon juice
2 pieces ripe bananas
Strawberry Flavored Pops:
½ cup sugar
2 tablespoons MAYA Cornstarch
1 cup whole milk
½ cup cream
1cup frozen strawberries
½ cup strawberry filling (optional)
3 tablespoons lemon juice
Orange-Mango Flavored Pops:
1/2 cup sugar
2 tablespoons MAYA Cornstarch
¼ cup whole milk
½ cup cream
1 ½ cups orange juice
½ cup mango concentrated
2 tablespoons lemon juice
Prepare Banana Pops: In a sauce pan, combine sugar and cornstarch then add in milk, cream and water. Bring to a boil and simmer for a few minutes. Remove from heat and cool a bit. Put the mixture in a blender, add in lemon juice and bananas and process until smooth. Pour in a popsicle mould. Insert the sticks and freeze for 6 hours.
Prepare Strawberry Pops: In a sauce pan, combine sugar and cornstarch then add in milk and cream. Bring to a boil and simmer for a few minutes. Remove from heat and cool a bit. Put the mixture in a blender, add in frozen strawberries, strawberry filling and lemon juice and process until smooth. Pour in a popsicle mould. Insert the sticks and freeze for 6 hours.
Prepare Orange-Mango Pops: In a sauce pan, combine sugar and cornstarch then add in milk and cream. Bring to a boil and simmer for a few minutes. Remove from heat and cool a bit. Put the mixture in a blender, add in orange juice, mango concentrate and lemon juice and process until smooth. Pour in a popsicle mould. Insert the sticks and freeze for 6 hours.
NOTE: To make a three layer popsicle, pour a little amount of each flavoured mixture into popsicle mould allowing each flavors to freeze for a few minutes before adding the second and a third mixture.
Yield: more than a dozen
FROZEN LAYER CAKE
1 piece egg
½ cup water
3 tablespoons oil
1 package MAYA Oven Toaster Chocolate Cake Mix 200g
Prepared or bought pound cake
Wafer Layer:
10-12 pieces chocolate wafers
2 tablespoons honey
3 tablespoons butter
3 ice cream flavors of your choice
(preferably, mango, avocado and strawberry)
Preheat oven to 350°F/177° C. Grease and line 6-inch round pan and one 6-inch pan line with plastic. Set aside.
Prepare Chocolate Cake: In a mixing bowl, combine and mix egg, water, oil and chocolate cake mix and beat until smooth. Pour mixture into prepared pan and spread evenly. Bake for 30-35 minutes or until done. Cool. Slice diagonally into two layers. Set aside.
Prepare Wafer Layer: Put 10-12 pieces of chocolate wafers into food processor add in honey and butter. Process until very fine in texture. Set aside.
To Assemble: Place one slice of chocolate cake in a prepared pan with plastic. Top with mango ice cream, freeze. Top with strawberry ice cream, freeze again. Layer with wafer then put mango ice cream, freeze. Put another layer of avocado ice cream, freeze. Top with a slice of pound cake. Spread a little of any flavoured ice cream on top then top with the last slice of chocolate cake, freeze until ready to serve. Thaw out for a few minutes before serving, top with prepared whipped cream if desired.
Yield: 1 6-inch round cake
BREAKFAST EGG CUP
Chocolate Crepe Cup:
4 pieces eggs
1/4 cup melted butter
2 cups fresh milk
1 package MAYA Chocolate Hotcake Mix 200 grams
melted chocolate
1 package MAYA Quick n’ Easy Complete Hotcake Mix 200 grams
3/4 cup water
Custard:
1/2 cup condensed milk
1 cup evaporated milk
1 piece eggyolk
1 tablespoon MAYA Cornstarch
½ teaspoon vanilla
1 tablespoon butter
different jam flavors of your choice
cherries with stem
Grease the inside portion of ensaymada molders. Set aside. Combine all ingredients for chocolate crepe cup until smooth in consistency. Pour or ladle crepe mixture into 6-inch or smaller teflon pan. Tilt the pan from side to sides to have an even layer of crepe. Repeat the same procedure until all crepe batter is used. Set aside. Place each crepes inside the prepared ensaymada molders to get the actual shape of the molders, then bake for 15 to 20 minutes or until crispy. Cool the crepe first before removing it into the molders. Once cooled, cover the whole crepe with melted chocolate and set to dry. Set aside. To create an egg inside the basket, Prepare hotcake as per package direction and using a ring cookie cutter, cut the prepared hotcake and poke a hole to create an egg yolk design. Put or pipe the custard in the hole and put different jams on top of the hotcake. Garnish with cherry on top.
Yield 14-16 cups
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